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Herbie’s Kitchen Monthly Update September 2003

LATEST RECIPES FROM KATE HEMPHILL AT HERBIE’S KITCHEN Longer evenings are just beginning, and depending on where you are, perhaps you’re eating dinner outside already.  It’s also a time that we look to lighter fare (although to us curry is definitely a year-round meal); with crunchy salads, fresh seasonal veg, and grills on the menu. Check out our Al Fresco Dining Spice Kit, which

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Herbie’s Kitchen Monthly Update October 2003

LATEST RECIPES FROM KATE AT HERBIE’S KITCHEN For people with intolerances or special diets, spices are an excellent way of adding flavour when avoiding a variety of other ingredients Our Recipe Page has a handy check box for vegetarian, vegan, nut free, dairy free, gluten free, keto, paleo, low-fodmap and healthy eating categories (please bear in mind we are not trained in nutrition, and

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Herbie’s Kitchen Monthly Update February 2024

LATEST RECIPES FROM KATE AT HERBIE'S KITCHEN   We've been inspired by the recent Lunar New Year to revisit our favourite Chinese-inspired dishes. Spices are an essential part of Chinese cuisine.. the unmistakeable aroma of Star Anise, or the numbing effect of Sichuan Pepper and the bite of hot dried Chilli. We have a variety of blends to make your favourite dishes with ease.  For younger
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Herbie’s Kitchen April News

Welcome to the April Recipe Newsletter.  This month we are cooking with a wonderful selection of Australian Native Spices, Herbs & Blends.  It's great to see First Nations ingredients becoming part of the every day in Australian households and I hope you enjoy the recipes below. If you are new to cooking with Native Spices, try our TRUE BLUE kit, with 5 packs of
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Christmas sorted – buy online from Herbie’s our two BRAND NEW Kits

Ian “Herbie” Hemphill’s knowledge of herbs and spices is second-to-none. Consequently, with his wife and business partner Liz, they’ve created a fantastic range of spice kits, ideal for creating festive parties with a difference and also as gifts! “Each Christmas we find people visiting or contacting the store, saying they’d like something “different” to give a friend, colleague or loved one and we often
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NEWSLETTER: July – August 1997

Hello! We are delighted to include you in our very first issue of Herbie’s News. Many of our customers have been surprised to find that there actually IS a Herbie – he’s also known as Ian Hemphill, one of Australia’s foremost culinary herb and spice experts. Because his parents John and Rosemary pioneered the herb and spice industry before and during Ian’s schooldays, the
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NEWSLETTER: December 1998 – January 1999

All the very best of the Christmas season to you! We hope it’s a good one, and that 1999 sees out the millennium in style. Grind it out A little story for you: last time we were in India, we searched high and low for a domestic spice grinder. Most Indian households now use electric grinders, however we finally found a cast iron one
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NEWSLETTER: February – March 1999

You can tell the new year is firmly established once you can write the date without making a mistake! We trust you had an enjoyable break over Christmas and are ready to face the new year with renewed energy. Kids in the Kitchen One of the lovely parts of Christmas is catching up with friends and their families, and we were interested to hear
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NEWSLETTER: Summer 1999/2000

It’s the time of year when many shops are offering special Christmas deals and doing special Christmas packages of goods. We are just continuing to do what we do best supplying you with the best herbs and spices in the country. Rather than expend huge marketing energy on attracting one-off gift buyers at this time of year, we’d rather save the Christmas gifts for
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NEWSLETTER: Winter 2000

Jaguar Awards for Excellence We are proud to tell you that since our last Newsletter, Herbie’s has been awarded one of the prestigious Jaguar Awards for Excellence, in association with Australian Gourmet Traveller. We were winners in the “Innovation in Produce” category, and it is a wonderful feeling to have our consistency and dedication to quality recognized and appreciated. The awards were presented at
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NEWSLETTER: Spring 2002

Information on Dal Although we are not specifically an Indian spice shop, we sometimes find ourselves in conversation with our customers about the identities of the various dals. It can be confusing when your recipe calls for toor dal or channa dal … what exactly does it mean? So here’s a quick reference for identifying the most common ones: Channa dal gram lentils – matte yellow,
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NEWSLETTER: Autumn 2003

As this summer of extremes draws to a close, we look forward to kinder weather and hopefully some much-needed rain. As the herb and spice business is firmly based in the world of agriculture, we have a vested interest in seeing production flourish in all parts of the globe. Fourth Spice Tour of India We recently did our fourth Spice Tour to India with
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NEWSLETTER: Spring 2003

Peter Piper picked a peck of pickled peppers “Peter Piper picked a peck of pickled peppers.” We’ve all heard it and said it since childhood, but most people probably never wonder about the origins of this alliterative tongue-twister. It is actually based on fact. The administrator of Ile de France (now known as Mauritius) in 1770 was a gentleman named Pierre Poivre. His first

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